The tasty Italian cuisine is very popular in Brooklyn and people like me love to enjoy Italian cuisine. Italian cuisine is divided in two type national cuisine and regional cuisine, but it is a fact that many regional cuisines now are treated as national cuisine. The history of Italian cuisine is much old but the 18th century played an important rule by introducing the key frame ingredients of Italian cuisine such as potatoes, tomatoes, bell pepper and maize, which were not the parts of Italian cuisine till century 18th, also law and other changes due to external or internal conditions paid an important role to reshape the Italian cuisine. The Arabs during their invasions introduced Spinach, almonds, rice and some say spaghetti in the Italian cuisine.
Today we are going to check the famous and tasteful Italian cuisine both national and regional. Like any other cuisine of the world, Italian cuisine also vary in its regions by dishes and customs, there may have variety of significant regional dishes that are now both regional as well as national dishes. As early stated each area of Italy contains its own cuisine with different techniques and recipes. Let’s look at the cuisine in Friuli-Venezia Giulia. In this region of Italy we have the most favorite wines like Collio, Grvae del frili and colli orientali. The dishes of this region have influence of Austria, Hungarian, Slovene and Caroatian dishes. The region desserts are often flour based as strudels. The famous dishes of the region are Jota (stew of beans with bacons), Brovada (turnips preserved in marc) and Frico (cooked montasio cheese).
Famous dish of Veneto is called risotto; a dish with changing ingredients in each region is great in taste. The permanent ingredients are fish and seafood with added closer to the coast and pumpkin. The most famous and tasty dishes of this region are Pasta e fagioli (a combination dish of pasta and beans), Polenta con gli osei (polenta cooked with wild birds), Risi e bisi (a kind of rice with young peas) and Sarde in saor (marinated sardines).
Rice is a popular ingredient dishes in Lombardy often you can get in soups as well as risotto. Here you will find the regional cheeses like robiola or crescnza, taleggio, gorgonzola, butter and cream is also used in many dishes. The tasty dishes from this region are Tortelli di zucca, Risotto alla milanse (stirred rice dish made with vialone rice flavored with saffron), Panettone, Torrone, Mostada di Cremona (boiled fruits seasoned with mustard) and Pizzoccheri (buckwheat dressed with potatoes). The people of this region in Italy serve there food in single pot dishes also very popular and created by the local peoples.
Bread thickened soups in different shapes is the customary of Val D’Aosta. The cheese fondues called fonduta are as typical of Alpine region. Butter and cream are also important ingredients in the creation of stewed, roasted and braised dishes. Key dishes of the region are Zuppa di Valpelline, Tortino de riso all valdostana (rice cake with ox tounge), Lepre in Civet, Pare san Martin al vino rosso and Panna cotta (sweetened cream set with gelatin.
Piedmont is a beautiful region of Italy that has seasonal ingredients of its regional cuisine like nuts, fungi, cardoons as well as hunting fishes. Seasonal vegetables, truffles, garlic, cheese and rice all are used in this region. Cuisine of this region contains the famous dishes that are Risotto alla pienontese (risotto cooked with meat and seasoned with nutmeg), Paniscia di Novara, Begna cauda, accompain vegetables (meat or fired polenta sticks), vitello tonnato and bollito misto.
This was all important regions and their dishes of the really rich Italian cuisine and in next writing you will get guidelines to get this rich Italian cuisine in the beautiful atmosphere of Brooklyn.

{February 15, 2009}